Cookie...or just a sweet?

How are meringues classified? Most cookbooks call them cookies, but the typical cookie has some sort of fat for a binding agent, flour, and usually a leavening chemical, such as baking soda. They're definitely not a candy; too fragile and delicate, plus they're not cooked to normal candy specifications. Their origins are contested, too. Some say they were created by a Swiss chef, some Brits claim their invention, and the French seem to be the most famous for using them in all sorts of delicious ways. I always thought it had to be some nutty French chef with big forearms who was really, really bored. Why else would someone think to whip the heck out of eggs whites, BY HAND, until they became a magnificent treat? Whatever the case, and wherever they came from, I am eternally grateful for the inventor(s).

Crispy meringues are one dessert I can eat a TON of. I choose not to complicate things, as I adore plain vanilla, but there are so many baking variations and serving options that a baker could go crazy experimenting. Chocolate, nut extracts, coconut, citrus flavors.... Not to mention pairing meringue baskets with lemon curd and fresh berries. After I made these cute little hearts (Valentine's Day is coming up!), I had a vision of them sitting atop a cute pillow of chocolate mousse with a drizzle of raspberry, or just floating in a strawberry sauce or soup. But I keep eating them, and they are just SO GOOD by themselves that I decided not to mess with the extra prep today. Meringues are light, sweet, and easy...the perfect treat!

Meringue Hearts

3 egg whites, at room temperature

1/2 cup sugar*
1/2 tsp cream of tartar

1/4 tsp vanilla

red sanding sugar, for decorating, optional

Preheat oven to 200 degrees. Line 2 baking sheets with parchment and set aside.

Beat the egg whites at high speed until soft peaks form. Add the cream of tartar and vanilla; beat to combine. Very slooowly add the sugar, 1 tbsp at a time, until stiff peaks form and the mixture is bright white and glossy, scraping the sides of the bowl as necessary so the sugar dissolves.

Transfer to a pastry bag fitted with the tip of your choice. Pipe hearts onto parchment-lined baking sheets. Sprinkle with red sanding sugar, if desired. Bake for 1 hour 20 minutes. Leaving the pans in the oven, turn off the heat and let them dry 1-2 hours. Makes about 44 meringues.

These stay the crispiest if they're not covered. I have a problem with leaving them on the counter (ahem, every time I walk by I grab one), so mine just stay in the oven for "storage." They rarely last more than one or two days anyway!

Meringues are very versatile for piping. You can make santa hats, shamrocks, flowers.... Very fun!

*I have switched from regular sugar to evaporated cane juice, a more "natural" alternative. I was a little worried that the meringue would be darker, due to the tan tinge of the sugar, but they turned out perfectly. Regular sugar works great, of course, too.